Hot Pickled Vegetables

Recipe Ingredients

4 oz	113g	Green beans - whole
3		Celery; stalks - *
1 cup	110g / 3.9oz	Carrots; 2 med - **
1 1/2 cups	219g / 7.7oz	Cauliflowerets
1 cup	146g / 5.1oz	Broccoli flowerets
1 cup	62g / 2.2oz	Pearl onions
1/2 cup	118ml	Peppers - ***
1/2 cup	118ml	Coarse salt
2 cups	474ml	Cider vinegar
2 cups	474ml	Water
2 tablespoons	30ml	Black peppercorns
1/4 teaspoon	1.3ml	Cloves - ground

Recipe Instructions

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)

** Carrots should be cut diagonally into thin slices.

*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced.

Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish.

Source:
Light and Easy Cooking (Oxford House)

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